Pino’s Vino e Cucina

Features

Pino’s Vino e Cucina looks simple in an old-world European way. Inside you’ll see sport shorts, thongs and kids, that’s the kind of restaurant it is: elegant but relaxed.

The white-washed walls of the old pizza shop have been replaced with bare brick sporadically adorned with Italian scenes, worn but charming wooden fittings and a long bar.

The menu is in sync with the mood; not strictly traditional but certainly Italian in philosophy and style. Rather than the usual rockmelon, buffalo mozzarella and prosciutto are paired with grilled pears; the homemade tonnarelli (like a thick spaghetti) – stacked with soft, saucy mussels – has bite and gusto; the tortelloni – stuffed with a mousse-like mix of mushrooms and topped with Genovese walnut pesto – is oddly light. A trifle-like dessert has well-proportioned layers of strawberry-and-champagne granita, cream and fruit.

The drinks list includes the Reverse Sake, a crushed-ice drink like granita. The mostly organic wine list mixes local and Italian bottles. The bar and kitchen work in tandem, using each other’s waste and pairing up on flavours.

A recipe from Pino's Vino e Cucina is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.

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